As the More is More Mom®, I’m all about……more good for the soul chicken dinners! It’s no big secret. I’m the first to admit it. I am in love with my propane fueled Weber Grill. We grill almost every night; whether there is sun, rain, snow or sleet. Just like the Postman delivers the mail. Conveniently, we have our grill positioned right out side our patio door. I’m able to slide it around, with the flick of a wrist, so I never actually have to go outside. Fire hazard, shmire hazard! It’s perfect!

Some nights, however, we crave that good, roasted in the oven, stick to your ribs kind of dinner. My Nick liked it so much he ate every last one of the carrots right out of the roasting pan (what chocoholic, junk food loving, teenager does that?)! Your family is going to love it too…..

Easier Than It Sounds Coq Au Vin:

Serves 4

3-4 lbs of chicken pieces with the skin (I used thighs and drumsticks and they were outstanding)

1 Tbsp Thyme

1 tsp course sea salt

1 tsp cracked black pepper

4 Tbsp butter, 2 for the chicken and the other two for the veggies

1 Tbsp oil

¼ cup shallot, finely chopped

4 leeks, finely chopped, white and light green parts only

1 lb of carrots, peeled and cut into 2-3” pieces, slicing the thickest pieces in half or quarters. This should produce approximately 24 slices of carrots, a nice number for 4 people.

1 cup of white wine

3 lbs of small, red potatoes, peeled and left whole

1 Tbsp chopped parsley

¾ cup heavy whipping cream

2 Tbsp all purpose flour

Pre-heat the oven to 350°

Arrange chicken on a board or platter and pat dry.

Sprinkle chicken with Thyme, salt and pepper

In a large pot, or oven proof skillet, which I happened to use, heat;

2 Tbsp butter

1 Tbsp oil

Brown the chicken over medium-high heat, in two batches if necessary, for about 10 minutes per batch